Hummus-indian Style

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• 2 (15 ounce) cans chickpeas, drained and rinsed (or 3 cups homemade chickpeas)
• 4 tablespoons tahini
• 4 tablespoons fresh squeezed lemon juice
• 2 tablespoons agave nectar (or honey, if you don't have agave)
• 1 teaspoon turmeric
• 2 teaspoons curry powder
• 3 garlic cloves (or more to taste)
• 1 serrano peppers (to taste) or 1 jalapeno chile (to taste)
• 1 teaspoon salt (i use kosher or sea salt)
• 1/2 teaspoon black pepper
• 1/4 cup water (more if needed to make a smoother texture.)
• 1 cup golden raisin (optional)
• 1/4 cup chopped cilantro (garnish)

Recipe

• 1 in a food processor, blend chickpeas, tahini, lemon juice, agave, turmeric, curry, garlic, chile, salt, pepper, and water until smooth.
• 2 once the hummus is smooth, add the raisins and pulse in the food processor until evenly distributed. *don't over process the raisins*.
• 3 if using raisins, you may want to cut back on the agave. just use your judgment and personal preference. same with the chile. i like it spicy, so i use more.
• 4 if using cilantro, stir in by hand or just sprinkle over the top.
• 5 you can easily cut this recipe in half.
• 6 store in the refrigerator.
• 7 this is good with celery, carrots, all colors of bell peppers, spread on naan, pita chips, use in sandwich or wrap, etc.
• 8 this recipe makes approximately 24 (2-tablespoon) servings (3 cups).